Banana Oatmeal Muffins

Looking for a cozy, wholesome treat that’s naturally sweet and packed with feel-good ingredients? These Banana Oatmeal Muffins are your new go-to! Made with ripe bananas, hearty oats, and warm cinnamon spice, they’re soft, lightly sweet, and perfect for breakfast, snack time, or a healthy dessert. Plus, they’re completely gluten-free, dairy-free, and egg-free—but you’d never guess it. With simple pantry ingredients and just one bowl, these muffins come together with minimal fuss and maximum flavor. Let’s get baking!

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Prep Time: 5 minutes  Cook Time: 30 minutes

Yield: 10 muffins  Serving Size: 1 muffin

Ingredients:

Wet Ingredients:

  • 3 very ripe medium bananas ~ 1.5 cups mashed
  • 1/3 cup coconut sugar
  • 2 tbsp flaxseed meal
  • 1/2 cup soy milk
  • 1/3 cup coconut oil
  • 1 tsp vanilla essence
Dry Ingredients:
  • 1 cup gluten-free flour
  • 3/4 cup rolled oats
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions:

  1. Preheat the oven to 350°F.
  2. Add the banana to a large mixing bowl and mash until it forms a thick lumpy paste.
  3. Add the remaining of the wet ingredients and mix until thoroughly combined.
  4. Then add the dry ingredients and mix until combined. Some lumps will be fine as long as there aren’t lumps of flour.
  5. Line a muffin tray with 10 muffin cups. Evenly divide the batter into your muffin pan. The muffin batter should be close to the top of each cup.
  6. Bake the muffins for 20-25 minutes or until you can insert a toothpick in a muffin and it comes out with only a few crumbs.
  7. Allow the muffins to cool in the pan for 5-10 minutes and then place them on a cooling rack.

Tips and Tricks:

  • Use overripe bananas. The spottier, the better! They’re sweeter, softer, and mash more easily.
  • Use rolled oats, not quick or steel-cut, for best texture.
  • Store in an airtight container for up to 3 days.

Nutrition Facts: